Oatmeal cream pies are a nostalgic treat that many of us grew up loving. However, for those with gluten sensitivities or celiac disease, enjoying these classic cookies can be a challenge. Fortunately, with the right ingredients and a bit of patience, you can create a delicious gluten-free version of this beloved dessert. In this blog post, we’ll walk you through a step-by-step recipe for gluten-free oatmeal cream pies that are just as soft, chewy, and satisfying as the original.
Gluten is a protein found in wheat, barley, and rye. For individuals with celiac disease or gluten sensitivity, consuming gluten can lead to a range of symptoms, including digestive issues, fatigue, and even long-term health complications. A gluten-free diet is essential for managing these conditions, but it doesn’t mean you have to give up your favorite treats. With the right substitutions, you can enjoy gluten-free versions of classic recipes, like these oatmeal cream pies.
Before we dive into the recipe, let’s take a look at the ingredients you’ll need to make these gluten-free oatmeal cream pies. Most of these ingredients are readily available at your local grocery store or can be ordered online.
| Ingredient | Quantity |
|---|---|
| Gluten-free rolled oats | 2 cups |
| Gluten-free flour blend | 1 cup |
| Baking soda | 1/2 tsp |
| Salt | 1/4 tsp |
| Unsalted butter (softened) | 1/2 cup |
| Brown sugar | 1/2 cup |
| Granulated sugar | 1/4 cup |
| Egg | 1 large |
| Vanilla extract | 1 tsp |
| Marshmallow fluff | 1 cup |
| Powdered sugar | 1/2 cup |
| Shortening | 1/4 cup |
Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper or silicone baking mats. This will prevent the cookies from sticking and make cleanup easier.
In a medium-sized bowl, whisk together the gluten-free rolled oats, gluten-free flour blend, baking soda, and salt. Set this mixture aside.
In a large mixing bowl, cream together the softened butter, brown sugar, and granulated sugar until light and fluffy. This should take about 2-3 minutes with an electric mixer on medium speed.
Add the egg and vanilla extract to the butter-sugar mixture. Mix until well combined. The mixture should be smooth and slightly creamy.
Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Be careful not to overmix, as this can result in tough cookies.
Using a cookie scoop or tablespoon, drop rounded balls of dough onto the prepared baking sheets, spacing them about 2 inches apart. Bake in the preheated oven for 10-12 minutes, or until the edges are lightly golden. The centers may still look slightly underbaked, but they will firm up as they cool.
While the cookies are cooling, prepare the cream filling. In a medium bowl, combine the marshmallow fluff, powdered sugar, and shortening. Mix until smooth and creamy. If the filling is too thick, you can add a teaspoon of milk to achieve the desired consistency.
Once the cookies have cooled completely, spread a generous amount of the cream filling onto the flat side of one cookie. Top with another cookie to create a sandwich. Repeat with the remaining cookies and filling.
While oats are naturally gluten-free, they are often processed in facilities that also handle wheat, barley, and rye, which can lead to cross-contamination. To ensure your oatmeal cream pies are truly gluten-free, it’s important to use certified gluten-free oats.
Yes, you can make vegan gluten-free oatmeal cream pies by substituting the butter with a plant-based alternative, using a flax egg (1 tbsp ground flaxseed mixed with 3 tbsp water) instead of a regular egg, and using a vegan marshmallow fluff.
Store the assembled oatmeal cream pies in an airtight container at room temperature for up to 3 days. If you need to store them longer, you can keep them in the refrigerator for up to a week. Allow them to come to room temperature before serving for the best texture.
Yes, you can freeze both the cookies and the cream filling separately. Place the cookies in a single layer in a freezer-safe container, and store the filling in a separate airtight container. When ready to serve, thaw both components at room temperature and assemble the pies.
Gluten-free oatmeal cream pies are a delightful treat that allows everyone to enjoy a classic dessert without the worry of gluten. With a few simple substitutions and careful attention to ingredient labels, you can create a batch of these soft, chewy, and creamy cookies that are sure to satisfy your sweet tooth. Whether you’re baking for yourself, a loved one with gluten sensitivities, or simply exploring new recipes, this gluten-free version of oatmeal cream pies is a must-try. Happy baking!
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